Why You’ll Love This Recipe

This Chicken Teriyaki recipe is packed with rich, savory flavors and a touch of sweetness. The combination of soy sauce, sugar, mirin, sesame oil, garlic, and ginger creates a glossy, flavorful sauce that coats the chicken perfectly. Using boneless, skinless chicken thighs guarantees juiciness and tenderness. Garnished with sesame seeds and scallions, this dish is both visually appealing and incredibly satisfying.

Ingredients

1 cup soy sauce
¾ cup sugar
2 tablespoons mirin
2 teaspoons sesame oil
2 tablespoons coarsely chopped fresh ginger from a 2-inch knob
4 cloves garlic, coarsely chopped
¾ cup water, divided
3 pounds boneless skinless chicken thighs, trimmed
1 tablespoon cornstarch
3 scallions, dark green parts only, for serving
1 tablespoon sesame seeds for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Teriyaki Sauce: In a medium saucepan, combine soy sauce, sugar, mirin, sesame oil, ginger, garlic, and ½ cup water. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer for 10-15 minutes, until the sauce has reduced slightly and thickened. Remove from heat.
Prepare the Chicken: While the sauce is simmering, heat a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side, until browned and cooked through.
Thicken the Sauce: In a small bowl, mix the remaining ¼ cup of water with the cornstarch until smooth. Add the cornstarch mixture to the teriyaki sauce and stir to combine. Bring the sauce to a simmer and cook for another 2-3 minutes until it thickens to your desired consistency.
Coat the Chicken: Once the chicken is cooked through, pour the teriyaki sauce over the chicken thighs in the skillet. Toss to coat the chicken evenly in the sauce.
Serve: Slice the chicken and serve over rice, garnishing with sliced scallions and sesame seeds.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Chicken Breasts: You can swap the chicken thighs for boneless skinless chicken breasts if you prefer leaner meat, though chicken thighs will give you a juicier result.
Vegetarian Version: For a vegetarian alternative, try using tofu or tempeh in place of the chicken.
Spicy Option: Add a little sriracha or red pepper flakes to the teriyaki sauce for some heat.
Add Vegetables: Include vegetables such as bell peppers, broccoli, or snap peas for added color and nutrition.

Storage/Reheating

Storage: Leftover Chicken Teriyaki can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over low heat, adding a small splash of water or broth to loosen the sauce if needed.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used, but they may not be as tender and juicy as chicken thighs.

2. Can I make the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be made ahead of time and stored in the refrigerator for up to a week.

3. Can I freeze the leftover chicken?

Yes, you can freeze the chicken and sauce in an airtight container for up to 3 months. Reheat thoroughly before serving.

4. What if I don’t have mirin?

If you don’t have mirin, you can substitute with a mixture of 1 tablespoon rice vinegar and 1 tablespoon sugar to replicate the sweetness and tanginess.

5. Can I use low-sodium soy sauce?

Yes, you can use low-sodium soy sauce for a healthier alternative, but you may need to adjust the sweetness to your taste.

6. How do I get the sauce to thicken?

Make sure to mix the cornstarch with water to make a slurry before adding it to the sauce, and simmer the sauce until it reaches the desired consistency.

7. Can I make this dish spicier?

Yes, you can add some sriracha or red pepper flakes to the sauce for a spicy kick.

8. Can I use a grill instead of a skillet?

Yes, you can grill the chicken thighs for a smoky flavor and then add them to the teriyaki sauce after cooking.

9. Can I use a different sweetener instead of sugar?

Yes, you can use honey or maple syrup as a substitute for sugar if desired.

10. What should I serve with Chicken Teriyaki?

Chicken Teriyaki pairs wonderfully with steamed rice, stir-fried vegetables, or a simple salad.

Conclusion

This Chicken Teriyaki recipe is a delicious and easy-to-make dish that brings bold flavors and a satisfying glaze. With tender chicken thighs coated in a savory-sweet sauce, it’s perfect for serving over rice or with vegetables. Whether you’re cooking for the family or meal prepping for the week, this dish is sure to become a favorite in your recipe rotation.

Chicken Teriyaki

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Author: Julia
Total Time: 30 minutes
Yield: 4-6 servings
Diet: Gluten Free

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Description

This Chicken Teriyaki recipe combines savory, sweet, and umami flavors with juicy chicken thighs coated in a rich, glossy teriyaki sauce. Perfect for a weeknight dinner or meal prep, it’s easy to make and will leave your taste buds craving more. Serve it over rice or with vegetables for a satisfying meal everyone will love.

Instructions

Make the Teriyaki Sauce: In a saucepan, combine soy sauce, sugar, mirin, sesame oil, ginger, garlic, and ½ cup water. Simmer for 10-15 minutes until slightly thickened. Remove from heat.
Prepare the Chicken: In a skillet, cook chicken thighs for 5-7 minutes per side until browned and cooked through.
Thicken the Sauce: Mix cornstarch with remaining water and add to the sauce. Simmer for 2-3 minutes until the sauce thickens.
Coat the Chicken: Pour the sauce over the chicken and toss to coat evenly.
Serve: Slice the chicken and serve over rice, garnished with scallions and sesame seeds.

Notes

For Leaner Meat: Swap chicken thighs with boneless skinless chicken breasts, though chicken thighs are juicier.

Vegetarian Option: Use tofu or tempeh in place of chicken.

Spicy Version: Add sriracha or red pepper flakes to the sauce for heat.

Add Vegetables: Include bell peppers, broccoli, or snap peas for more flavor and nutrition.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying, Simmering
Cuisine: Asian, Japanese